Probing Molecular Mechanisms of Emulsifier-Modulated Lipid Crystallization via Ultrasonic Phase Velocity

Lipid crystallization critically influences food quality, yet its molecular mechanisms remain poorly understood. This study employs ultrasonic phase velocity, integrated with differential scanning calorimetry (DSC) and small-angle X-ray scattering (SAXS), to elucidate sucrose fatty acid ester (SFE) modulation of hydrogenated coconut oil (HCO) crystallization. Compressibility, not density, dominates acoustic responses during phase transitions, with compressibility changes 2.3 times greater than density changes.

脂质结晶对食品品质具有关键性影响，但其分子机制仍有待深入阐明。本研究采用超声相速度法，并结合差示扫描量热法（DSC）与小角X射线散射（SAXS），解析蔗糖脂肪酸酯（SFE）对氢化椰子油（HCO）结晶过程的调控作用。研究发现，相变过程中声学响应的主导因素为压缩率而非密度，且压缩率的变化幅度是密度变化的2.3倍。